Creamy Garlic-Paprika Shrimp Skillet Recipe
A flavorful and creamy garlic-paprika shrimp skillet featuring tender shrimp cooked in a savory sauce of shallots, red bell pepper, garlic, tomato paste, and paprika, finished with fresh spinach and a luscious cream and lemon juice blend. Perfect for a quick and satisfying 30-minute meal served over rice, orzo, or with crusty bread.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Ingredients
Shrimp
- 1 lb. peeled and deveined raw shrimp
- 1 tsp. sea salt, divided (reduce to 3/4 tsp. if using fine table salt)
- 3/4 tsp. cracked black pepper, divided
- 3 Tbsp. extra-virgin olive oil, divided
Vegetables and Aromatics
- 1 large shallot, finely chopped (about 1/2 cup)
- 1/2 cup finely chopped red bell pepper
- 4 garlic cloves, minced
Other Ingredients
- 2 Tbsp. tomato paste
- 1/2 tsp. crushed red pepper flakes
- 3/4 cup lower-sodium vegetable or chicken broth
- 2 tsp. paprika
- 2 handfuls fresh baby spinach
- 1/2 cup heavy cream
- 1-2 Tbsp. fresh lemon juice (from 1 lemon)
- 2 Tbsp. chopped fresh parsley leaves
- Cooked orzo or rice, or crusty bread for dipping
Instructions
- Season and Cook Shrimp: Pat the shrimp dry thoroughly with a paper towel to remove excess moisture. Season evenly with 1/2 teaspoon each of salt and black pepper. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once hot, add the shrimp in a single layer without overlapping and cook for 3 minutes on one side. Flip the shrimp and cook an additional 1 minute until they are firm to the touch and no longer translucent. Transfer the cooked shrimp to a plate and set aside.
- Sauté Vegetables: Lower the heat to medium and add the remaining 1 tablespoon of olive oil to the skillet. Add the finely chopped shallots and red bell pepper, cooking for 3 to 4 minutes until they soften and become fragrant.
- Add Garlic, Tomato Paste, and Spices: Stir in the minced garlic, tomato paste, and crushed red pepper flakes. Cook for 2 to 3 minutes until the garlic releases its aroma and the tomato paste caramelizes slightly, enhancing the depth of flavor.
- Deglaze and Simmer Sauce: Pour in the broth to deglaze the pan, scraping any browned bits from the bottom with a wooden spoon. Allow the mixture to simmer for about 5 minutes, reducing the liquid by roughly half to concentrate the flavors.
- Add Paprika and Spinach: Stir in the paprika and fresh baby spinach, cooking for 1 to 2 minutes until the spinach wilts and blends into the sauce beautifully.
- Finish with Cream and Lemon Juice: Mix in the heavy cream and fresh lemon juice, then season the sauce with the remaining 1/2 teaspoon sea salt and 1/4 teaspoon black pepper. Give everything a good stir to combine all the flavors seamlessly.
- Combine Shrimp and Garnish: Nestle the cooked shrimp back into the skillet, warming them briefly in the sauce. Garnish with the chopped fresh parsley just before serving.
- Serve: Serve the creamy garlic-paprika shrimp hot over cooked orzo, rice, or accompanied by crusty bread for dipping into the rich sauce.
Notes
- Patting the shrimp dry before cooking helps them sear properly for better texture.
- Adjust the crushed red pepper flakes to your preferred spice level.
- Using lower-sodium broth helps control the saltiness of the dish.
- Can be served over pasta or alongside steamed vegetables as alternatives.
- For a lighter version, substitute heavy cream with half-and-half but expect a slightly less creamy texture.
- Fresh lemon juice brightens the richness of the cream and balances flavors.
